Linguine With Prawns And Mussels
This flavorful seafood linguine recipe combines the delicate taste of mussels and prawns with a kick of garlic, chili, and white wine. The dish is finished off with a refreshing squeeze of lemon juice and fresh parsley, making it a vibrant and satisfying meal that is perfect for sharing with friends and family.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz mussels
- 250g/9oz whole raw prawns
- 6 tbsp olive oil
- 1 garlic
- ½ red chilli
- 50ml/2fl oz white wine
- 1 lemon
- small bunch flatleaf parsley
- 400g/14oz linguine
- salt and freshly ground black pepper
Instructions
- Clean the mussels by scrubbing them in cold water, and removing the beards. If any remain open after tapping them against the side of the work surface, discard them. Peel the prawns, removing the heads but leaving the tails intact.
- Heat the olive oil in a large lidded saucepan, and add the garlic and chilli. After a minute or two, add the mussels and the wine. Cover with the lid and continue cooking for 1-2 minutes, or until the mussels open. If any mussels remain closed at the end of cooking, discard them.
- Add the prawns and cook for a further 4â5 minutes, then squeeze in the lemon juice. Remove the pan from the heat and add the roughly chopped parsley. Season to taste with salt and freshly ground black pepper.
- Meanwhile, cook the linguine in lightly salted boiling water for 7-8 minutes, or until al dente. Add the pasta to the pan with the shellfish sauce, mix together well and serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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